The Secret of Coffee Bean Roasting Degrees!

The roasting degree of coffee beans refers to the color and flavor changes caused by the different heating time and temperature of the coffee beans during the roasting process. According to the different roasting degrees, coffee beans can be divided into three types: light roasting, medium roasting and dark roasting.

Light roasting means heating the coffee beans until the first popping sound is heard. This roasting method retains the original acidity and floral aroma of the coffee beans, making the taste fresh, bright, and with some fruity or floral aromas. Light roasting is usually used for special single-origin coffees or people who pursue a higher acidity.

Medium roasting is called Medium RoaST. At this stage, the coffee beans begin to develop more complex and balanced flavors. They show more balanced, sweet and slightly perceptible bitterness and biscuit-like taste.

Dark Roast is the final stage, during which the surface of the completely dehydrated coffee beans begins to become more oily and shiny. Dark roasted coffee beans usually have a heavier taste, a stronger flavor, and more obvious bitter and burnt flavors. This roasting method is suitable for people who like a strong taste and bitter taste.

In addition to these three main roasts, there are some special types of roasts, such as Italian Roast and French Roast. Italian Roast is a very dark and shiny roast, usually used to make espresso. French Roast is the darkest, heaviest, most bitter and has a noticeable carbonized flavor.

In short, when choosing coffee, you should choose different degrees of roasting according to your personal taste preferences. Whether it is fresh and bright or rich and full, everyone can find a coffee that suits their taste needs.